When, if not in December? It’s not odd if you come across cinnamon scent on every step in December.

Speculaas cookies are traditionally baked before St. Nicholas (in the Netherlands, Belgium and Germany), and since I don’t live in these countries, I can bake these whenever I want.

Last year I bought a blend of spices for speculaas cookies and (unintentionally) left it unopened ... until this year! These cookies smell so, so nice. I don’t care if remaining months of the year smell like something else but December must be full of cinnamon.

The process
1. For speculaas spice, finely grind cardamom, cloves, star anise, peppercorns and mace in a spice grinder or mortar and pestle.
2. Transfer to a large bowl, add cinnamon, ginger and nutmeg, stir, add to flour and baking powder, and set aside.

3. Beat butter, sugar and a pinch of salt in an electric mixer until creamy (3-4 minutes).

4. Add milk, beat to combine, then add flour mixture and mix until just combined
5. Form mixture into a dough with your hands on a work surface (add extra milk if mixture is too dry), shape into a disc and wrap in plastic wrap. Refrigerate to rest (4hours, or overnight).
6. Preheat oven to 170C. Roll pastry on a lightly floured surface to 5mm thick, then refrigerate until firm (30 minutes).

7. Cut into desired shapes (see note) and place on trays lined with baking paper. Re-roll scraps and repeat.

8. Bake in batches until light brown and crisp (10-12 minutes).

9. Cool for 5 minutes on trays, then transfer to wire racks and cool completely.

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